Red Velvet Valentine Hearts Mini Cupcakes Recipe

Name: Red Velvet Valentine Hearts Mini Cupcakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Millet Flour; Brown Rice Flour; Tapioca Flour; Salt; Baking Soda; Unsweetened Cocoa; Xanthan Gum; Buttermilk; White Vinegar; Eggs; 1 3/4 cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened; 2 teaspoons vanilla extract; 2 cups powdered sugar; Low Fat Cream Cheese; 1/2 oz red food coloring gel (or more, to desired intensity)

Indulge in the decadent sweetness of these adorable gluten-free Red Velvet Valentine Hearts Mini Cupcakes! Perfect for Valentine's Day or any romantic occasion, these tiny treats are bursting with rich red velvet flavor. Each bite-sized cupcake is moist, tender, and topped with a luscious cream cheese frosting. Get ready to impress your loved ones with this easy-to-follow recipe. Find more gluten-free baking inspiration at www.Gingerlemongirl.com!

Prep Time 20 mins

Cook Time 40 mins

Calories 165.1 kcal

Protein 5g

Rating 4.0 (1 Reviews)

Red Velvet Valentine Hearts Mini Cupcakes

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Velvet Valentine Hearts Mini Cupcakes

Millet Flour
Brown Rice Flour
Tapioca Flour
Salt
Baking Soda
Unsweetened Cocoa
Xanthan Gum
Buttermilk
White Vinegar
Eggs
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar
Low Fat Cream Cheese
1/2 oz red food coloring gel (or more, to desired intensity)

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How to Make Red Velvet Valentine Hearts Mini Cupcakes

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with non-stick cooking spray.
In a large bowl, whisk together the gluten-free flour blend, baking soda, salt, and baking powder.
In a separate bowl, whisk together the buttermilk (or milk and vinegar) and vanilla extract. Let sit for 5 minutes.
In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
Beat in the egg yolks one at a time, mixing well after each addition.
Gradually add half of the dry ingredients to the creamed mixture, followed by half of the buttermilk mixture. Beat until just combined.
Repeat with the remaining dry and buttermilk mixtures, mixing until just combined. Do not overmix.
Stir in the red food coloring until you reach your desired shade.
In a clean bowl, beat the egg whites with a clean whisk or mixer until stiff peaks form.
Gently fold the egg whites into the cake batter.
Fill each muffin cup 2/3 full with batter.
Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully to prevent burning!
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
For the frosting: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cupcakes are completely cool, frost generously and enjoy!